Tokyo’s Offal Trilogy: Savoring the City’s Best Nikomi
Tokyo’s culinary landscape is a treasure trove of unique flavors and experiences, and for those with an adventurous palate, the city’s offal dishes are not to be missed. Among the myriad of options, three establishments stand out for their exceptional nikomi (stewed offal) offerings: Uchida, Akitaya, and Yamariki Honkan. Each of these restaurants brings its own history, ambiance, and culinary expertise to the table, offering diners a chance to savor some of the most authentic and delicious offal dishes in the Japanese capital. From Uchida’s affordable yet high-quality stews in the traditional Tateishi district to Akitaya’s expertly grilled organ meats near Hamamatsucho Station, and Yamariki’s renowned simmered delicacies, these three venues represent the pinnacle of Tokyo’s offal cuisine scene. Let’s delve into what makes each of these establishments a must-visit for any food enthusiast looking to explore the depths of Japanese culinary tradition.
Uchida (宇ち多゛)
Uchida, a unique Taishu Sakaba in Tokyo’s Tateishi district, stands out for its affordable prices, traditional atmosphere, and renowned stewed dishes. Known for its grilled and stewed pork innards, Uchida offers a simple menu with customizable options for seasoning and cooking methods. Their signature “Nikomi” (stewed dish) and specialty drink “Ume-wari” are must-tries.
The bar, established in 1946, maintains a distinctive ambiance with strict rules like “No drunk people allowed.” Despite long queues, Uchida provides an authentic Tokyo culinary experience, particularly for those seeking top-quality stewed dishes.
Akitaya (秋田屋)
Akitaya, established in 1929 near Hamamatsucho Station, is famous for its grilled organ meats. The two-story restaurant offers a lively atmosphere with standing patrons and enticing aromas. Known for expertly grilling organ meats over charcoal, Akitaya’s skilled chefs create culinary masterpieces. The restaurant’s signature dish is the “Tokusei Tataki,” a unique pork meatball made from laryngeal cartilage. With its cozy wooden seating and authentic flavors, Akitaya is more than just a restaurant—it’s a destination for grilled food enthusiasts. On cold days, their beef tendon stew provides comforting warmth.
Yamariki Honkan (山利喜 本館 )
Yamariki, a Tokyo restaurant established in 1924, specializes in simmered offal dishes. Known for its yakiton (grilled pork offal) and nikomi (simmered dish), Yamariki is one of Tokyo’s top three establishments for simmered delicacies. The restaurant’s signature nikomi, made primarily with beef intestines and abomasum, is simmered for six hours in red wine and Hatcho miso. Yamariki has earned acclaim for its culinary expertise and service, becoming a respected institution in Tokyo’s food scene.
